Slow-Cooker Mexican Corn

Name: Slow-Cooker Mexican Corn
Prep time: 10 min
Total time: 4 h
Yield: 12
Cuisine: Mexican
Ingredients: 1 bag (12 count) frozen sweet corn; 8 tablespoons butter, softened; 2-3 oz Old El Paso™ Chopped Green Chiles; 2 teaspoons Old El Paso™ taco seasoning mix; Salt and pepper, to taste; Fresh chopped cilantro, for serving

4 Ratings

1 Comments

Prep 10 min
Total 4 hr 0 min
Servings 12

Making corn this summer? Free up grill and oven space by using a slow-cooker! MORE+ LESS-

By Half Baked Harvest

Updated May 12, 2017

Make with

Old El Paso

Ingredients

bag (12 count) frozen sweet corn

tablespoons butter, softened

2-3 oz Old El Paso™ Chopped Green Chiles

teaspoons Old El Paso™ taco seasoning mix

Salt and pepper, to taste

Fresh chopped cilantro, for serving

Steps

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1

Add butter to a bowl and mix with the Old El Paso™ Green Chiles and Old El Paso™ Taco Seasoning. Add salt and pepper to taste.
2

Cut 12 squares of tin foil, big enough to wrap each ear of corn completely.
3

Place a piece of frozen corn on each square of tin foil. Spread a little flavored butter over each piece of corn. Wrap the pieces of corn up tightly in the foil and place in the bowl of your slow cooker. Turn the slow cooker to Low, cover and cook for 4-5 hours.
4

Remove the foil and sprinkle with fresh cilantro. Enjoy warm!

Expert Tips

You can flavor butter in so many different ways—get creative and try a few different flavors!
You can also use fresh corn. Just remove the husk first.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 130
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 5g 25% Trans Fat 0g
Cholesterol: 20mg; 7%
Sodium: 105mg; 4%
Potassium: 140mg; 4%
Total Carbohydrate: 13g; 4%
Dietary Fiber 1g 6% Sugars 2g
Protein: 1g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 4%; 4%
Calcium: 0%; 0%
Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

If there’s one thing summer has an abundance of, it’s corn. Okay, tomatoes, zucchini and herbs too. But personally, I don’t know a single soul who doesn’t love corn. In fact, it’s the ONLY vegetable my very picky, non-vegetable eating, 19 year-old brother will eat (pathetic, I know). Even younger kids all love corn! Clearly, corn is a favored veggie. Unfortunately, it can take up a lot of grill and oven space—and I’m always on the lookout for new ways to free up space during big summer cookouts. This is when the slow-cooker comes in handy. It‘s the perfect vessel for cooking my corn and having it ready in time for dinner. Yay! Making corn in the slow-cooker is honestly so simple and makes eating it later in the day so much easier… and in case you were wondering, yes, it is delicious too! Way better than boiled, and just as good as grilled.